MexAsian burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

Hispanic population is relatively high here so there are a lot of Mexican restaurants here in Las Vegas.Since I am originally from Japan, mixing Mexcan & Asian flavor together was fun and good idea and making as if local great American burger.


For burgers
1 pound ground sirloin
1 pound ground chuck
1 tablespoon garlic minced
1 tablespoon cilantro leaves chopped
4oz can green chiles minced
3 tablespoons soy sauce
1 tablespoons white wine or sake
1/2 teaspoon black pepper
2 teaspoons hot sauce

For sauce
1/2 cup white wine or sake
1/2 cup soy sauce
3 tablespoons suger
3 tablespoons salt
1 teasspoon corn starch
1 tablespoon water

3 poblano pepper roasted and skined cut into julienne
1 cup can bamboo shoot cut into julienne
1/4 cup green onions chopped
6 large flour tortilla
6 slice monterey jack cheese
canola oil for brushing a grill and burger


Roast poblano and take skin off and cut into julienne.
Make sauce. combine ingredients for the sauce except corn starch and water into a small sauce pan and simmer untill suger and salt dissolve.mix corn starch and water and put into sauce. set a side.
take half of the sauce into a small bowl with poblano, bamboo shoot and green onion. and marinade.
Make burgers. combine meat and other ingredients for burgers into a large bowl and mix together and make 6 patties.
Preheat a grill medium high to high heat. brush a grill and burgers with oil and cook them 3-4 minutes on each side. when flip them, brush the sauce. a minute before take them out of grill, put cheese on top and let cheese melt. grilled tortillas lightly. and put poblano and bamboo mixture middle of tortilla and burger. brush with more sauce and fold like origami. and cut into triangle.